Ingredients You’ll Need
Make the turmeric chicken thighs using simple pantry ingredients. Here is what you need to get started.
- Olive Oil: Sear the chicken thighs in extra-virgin olive oil.
- Spices: Coat the chicken thighs in kosher salt, coarse ground black pepper, and turmeric powder for balanced seasoning.
- Chicken Thighs: Use bone-in and skin-on chicken thighs for this recipe. If you prefer boneless chicken thighs, reduce the cooking time; the safe temperature for chicken is 165℉ (73℃).
- Garlic: I suggest using two garlic cloves, but measure with your heart.
- Butter: Use unsalted butter to scrape up any stuck-on bits from searing the chicken and spoon the minced garlic over the top of the thighs.
Tools You’ll Need
All you need to prepare the quick weeknight meal is a pair of tongs, small bowl, and a heavy-bottomed pan like a cast iron skillet or stainless steel saute pan. And while the chicken cooks, you have plenty of time to prepare your sides.
How to Make Turmeric Black Pepper Chicken
The full recipe with measurements is in the recipe card below.
Step 1: Warm the olive oil in heated a heavy-bottomed skillet over medium heat.
Step 2: Combine the salt, black pepper, and turmeric in a small bowl. Pat dry the chicken thighs with a towel and coat them with the spices.
Step 3: Once the oil is shimmering, use tongs to carefully place the chicken thighs in the pan skin side down. Cook for 7 minutes.
Step 4: Flip and cook for 8-10 minutes until the chicken reaches an internal temperature of 165℉ (73℃).
Step 5: Reduce the heat to medium-low, and add the garlic and butter. Sauté for 1 minute to loosen up any stuck-on bits in the bottom of the pan.
Move the chicken to one side, tilt the pan, and use a spoon to spoon the mixture over the chicken.
Expert Tips
- Dry the chicken. Pat the chicken thighs dry with paper towels or a cloth to remove any excess moisture to achieve crispy golden brown skin.
- Carefully add the chicken. Use tongs to place the chicken thighs in the pan away from you to prevent oil spatter.
- Coat the chicken thighs. Baste the thighs in butter and fresh garlic for juicy and flavorful chicken.
If you enjoy the juicy chicken thighs, try one of these dinner recipes!
Serving Suggestions
Turmeric black pepper chicken is an easy weeknight dinner that is ready and on the table in 20 minutes! While the tender chicken thighs taste delicious, they are even better when paired with your favorite sides.
- Vegetables: Asparagus, Air Fryer Brussels Sprouts, Green Beans, Cauliflower Rice, Broccoletti
- Grains: White Rice, Brown Rice, Quinoa
- Potatoes: Air Fried Fingerling Potatoes, Roasted Potatoes, Sweet Potatoes
What to do with Leftovers
- Refrigerate: Store the leftovers in an airtight container for 3-4 days.
- Freeze: Let the chicken cool and transfer it to a freezer-safe container or bag. Turmeric black pepper chicken freezes for up to 2-3 months.
- Thaw: Defrost the chicken in the fridge overnight.
- Reheat: Warm the leftover chicken in the oven at 400°F (204°C) for 15 minutes.
Frequently Asked Questions
What does black pepper do to turmeric?
Black pepper makes the active compounds in turmeric much more absorbable and usable by the body. Adding just a small amount of black pepper vastly amplifies the anti-inflammatory benefits of turmeric.
Turmeric Black Pepper Chicken
- Small Bowl
- 1 tablespoon olive oil
- 2 teaspoons kosher salt
- 2 teaspoons black pepper, coarse ground
- ½ teaspoon turmeric powder
- 4 chicken thighs, bone-in and skin-on
- 2 garlic cloves, finely minced
- 2 tablespoons butter
- Warm the olive oil in heated a heavy-bottomed skillet over medium heat.
- Combine the salt, black pepper, and turmeric in a small bowl. Pat dry the chicken thighs with a towel and coat them with the spices.
- Once the oil is shimmering, use tongs to carefully place the chicken thighs in the pan skin side down. Cook for 7 minutes.
- Flip and cook for 8-10 minutes until the chicken reaches an internal temperature of 165℉ (73℃).
- Reduce the heat to medium-low, and add the garlic and butter. Sauté for 1 minute to loosen up any stuck-on bits in the bottom of the pan. Move the chicken to one side, tilt the pan, and use a spoon to spoon the mixture over the chicken.
- Dry the chicken. Pat the chicken thighs dry with paper towels or a cloth to remove any excess moisture to achieve crispy golden brown skin.
- Carefully add the chicken. Use tongs to place the chicken thighs in the pan away from you to prevent oil spatter.
- Coat the chicken thighs. Baste the thighs in butter and fresh garlic for juicy and flavorful chicken.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.